Dry-rubbed roasted jerk chicken brings bold flavor to the table with crispy skin and juicy, tender chicken flavored with homemade Jamaican jerk seasoning. Ready in under an hour, this chicken is proof that simple is delicious! Craving more jerk spice? Don’t miss out on wet-marinated jerk shrimp tacos.
What is Jerk?
Jerk is often associated with seasoning, but it’s actually a cooking technique with deep roots in Jamaican tradition. Jerking refers to cooking over an open flame, and the signature jerk flavor of Jamaican jerk seasoning draws inspiration from an unexpected source—pimento wood.
Native to Jamaica, pimento trees are the secret behind authentic jerk cooking.
Their wood is used to build cooking fires; as it burns, it releases natural oils that infuse the meat with a smoky, aromatic flavor. Fun fact: pimento trees also produce allspice berries or pimento seeds, one of the main ingredients in jerk seasoning.
While I’m not cooking jerk chicken over pimento wood to make this recipe, I attempt to capture the iconic taste by roasting jerk chicken in the oven.
Key Ingredients
- Jerk Seasoning: Coat the chicken with store-bought or homemade Jamaican jerk seasoning. You only need 2-3 tablespoons of dry seasoning for the roasted jerk chicken recipe, so you will have plenty of leftover seasoning to use with other recipes. Store the spice blend in a glass jar in your pantry for two months. You can find jerk spice at the grocery store, farmers’ markets, or online if you want to skip the extra work of making it from scratch; I recommend Walkerswood dry or wet jerk seasoning, which comes in mild or spicy.
How to Make Your Own Jamaican Jerk Seasoning
Making Jamaican dry rub is easy, and since you’re making it at home, you can control the heat and salt. Feel free to use store-bought jerk seasoning for your recipes, or try the spice blend I use:
Ingredients For Jerk Seasoning:
2 tablespoons allspice berries or pimento seeds, 1 tablespoon black peppercorns, 2 dried bay leaves, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon ground cinnamon, 2 teaspoons kosher salt, 2 teaspoons dried thyme , 2 teaspoons ground nutmeg, 2 teaspoons cayenne pepper, 2 teaspoons smoked paprika, ½ teaspoon red pepper flakes
- Olive Oil: Mix the ground spices with extra-virgin olive oil to coat the chicken and prevent it from sticking to the wire rack.
- Chicken: Use bone-in and skin-on chicken for the best results—whole chicken, leg quarters, chicken legs, or chicken thighs—whatever you have on hand. Depending on your choice, you may need to adjust the cooking time, roasting it until the chicken reaches 165°F (74°C).
Additions and Substitutions
- Sweeten the seasoning. Add a little light brown sugar to the dry seasoning for those who prefer sweeter jerk chicken.
- Can I use a wet jerk marinade for the chicken? This recipe for roasted jerk chicken features a dry seasoning blend and olive oil to help the spices adhere. The result is extra-juicy chicken with crispy, golden brown skin. If you’re a fan of spicy food, then using a wet jerk marinade recipe to flavor the chicken might be the way to go. Here’s how you do it:
Make Your Own Jerk Marinade
Prepare the jerk mix in a small bowl and transfer 2-3 tablespoons of jerk seasoning to a food processor or blender.
Roughly chop the veggies and add 4-6 scotch bonnet peppers (or habanero peppers), 3 fresh garlic cloves, 5 green onions (scallions), 1 medium yellow onion, 2 teaspoons salt, ⅓ cup soy sauce, ¼ cup white vinegar, fresh lime juice from one lime to the spices.
Process the ingredients into a smooth paste and use it to coat the chicken. Cover with plastic wrap and marinate in the fridge for 6-24 hours (at least 30 minutes).
How to Make Roasted Jerk Chicken in the Oven
The full recipe with measurements is in the recipe card below.
Step 1: Adjust the oven rack to the upper middle position and preheat the oven to 450°F (232°C). Combine the ingredients for the homemade jerk seasoning (if using) in a large bowl. Add olive oil and stir to combine.
Step 2: Pat the chicken dry with a cloth or paper towel to remove the excess moisture. Transfer the chicken to the bowl and coat it evenly with the jerk seasoning and olive oil.
Step 3: Lower the oven temperature to 400°F (204°C), and prepare a rimmed baking sheet with foil and a wire rack. Arrange the chicken onto the wire rack in a single layer.
Step 4: Roast the chicken for 35 to 45 minutes until the chicken reaches 165°F (73°C). Remove the chicken from the oven and set it aside to rest for 5-10 minutes before serving.
How do you know when the chicken is done?
You can tell the chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into the thickest part of the chicken, avoiding the bone.
Can I Make Jerk Chicken on the Grill?
Absolutely—and it’s highly encouraged. And if you can get your hands on pimento wood chips—even better!
- Preheat the gas grill by setting all the burner high for 10 minutes.
- Reduce the heat (set the burners to medium or 375°F (191°C)). Grill the chicken skin side down for 35 to 45 minutes, turning the chicken pieces occasionally until it reaches 165°F (74°C).
Expert Tips
- Get the oven hot. Start with a hot oven by preheating the oven to 450°F (232°C), the same way you would preheat a grill. Then, lower the temperature and roast the chicken at 400°F (204°C) for even cooking.
- Use a wire rack. Elevate the chicken on a wire rack, allowing the hot air to circulate around them evenly.
- Pat the chicken dry. Pat the chicken with a cloth or paper towels to remove excess moisture from the skin to encourage the olive oil and jerk seasoning to adhere, and to achieve crispy, golden-brown skin.
- Give the chicken space. Arrange the chicken pieces on the wire rack with extra room. Overcrowding can cause the chicken to steam rather than roast.
- Use a thermometer. Insert your meat thermometer into the thickest part of the chicken drumstick, away from the bone; the safe cooking temperature for chicken is 165°F (73°C).
- Rest the chicken. After cooking, let the chicken rest for 5-10 minutes, allowing the juices to redistribute throughout the chicken for extra juicy meat and crispy chicken skin.
If you enjoy roasted jerk chicken, try more chicken recipes from Jamil Ghar!
Serving Suggestions
Roasted jerk chicken deserves sides that keep up with its bold flavors—air-fried plantains and grilled pineapples are always are always a good idea.
Serve the baked jerk chicken with classic sides like creamy coconut rice a popular Caribbean rice dish called Jamaican rice and peas.
You can go wrong with roasted potatoes and grilled sweet potatoes in foil or freshen things up with vinegar coleslaw, grilled zucchini, or avocado tomato cucumber salad.
And if you’re all about the extras (like me), don’t skip the condiments—pair the flavorful chicken with mango salsa, pineapple corn salsa, Caribbean hot sauce, or serrano crema to complete your meal.
What To Do With Leftovers
- Refrigerate: Didn’t finish the meal in one go? That’s okay. Luckily for you, the chicken tastes just as good the next day. Store the leftover chicken in an airtight container for 3-4 days.
- Freeze: Let the chicken cool and transfer it to a freezer-safe container or bag. Roasted jerk chicken freezes for 4-6 months.
- Thaw: Defrost the chicken in the refrigerator overnight.
- Reheat: Warm the leftover jerk chicken in the oven for 15 minutes at 350°F (176°C) for the best results.
More Caribbean Recipes:
Roasted Jerk Chicken
- 2-3 tablespoons jerk seasoning, homemade or store-bought
- 2 tablespoons extra-virgin olive oil
- 3 pounds chicken, bone-in and skin-on
- Adjust the oven rack to the upper middle position and preheat the oven to 450°F (232°C). Combine the ingredients for the homemade jerk seasoning (if using) in a large bowl. Add olive oil and stir to combine.
- Pat the chicken dry with a cloth or paper towel to remove the excess moisture. Transfer the chicken to the bowl and coat it evenly with the jerk seasoning and olive oil.
- Lower the oven temperature to 400°F (204°C), and prepare a rimmed baking sheet with foil and a wire rack. Arrange the chicken onto the wire rack in a single layer.
- Roast the chicken for 35 to 45 minutes until the chicken reaches 165°F (73°C). Remove the chicken from the oven and set it aside to rest for 5-10 minutes before serving. Tip: Cooking times will vary based on the thickness of the chicken and your oven. The chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into the thickest part of the chicken, avoiding the bone.
- Get the oven hot. Start with a hot oven by preheating the oven to 450°F (232°C), the same way you would preheat a grill. Then, lower the temperature and roast the chicken at 400°F (204°C) for even cooking.
- Use a wire rack. Elevate the chicken on a wire rack, allowing the hot air to circulate around them evenly.
- Pat the chicken dry. Pat the chicken with a cloth or paper towels to remove excess moisture from the skin to encourage the olive oil and jerk seasoning to adhere, and to achieve crispy, golden-brown skin. .
- Give the chicken space. Arrange the chicken pieces on the wire rack with extra room. Overcrowding can cause the chicken to steam rather than roast.
- Use a thermometer. Insert your meat thermometer into the thickest part of the chicken drumstick, away from the bone; the safe cooking temperature for chicken is 165°F (73°C).
- Rest the chicken. After cooking, let the chicken rest for 5-10 minutes, allowing the juices to redistribute throughout the chicken for extra juicy meat and crispy chicken skin.
Michael Anderson
Friday 26th of May 2023
The outside was beautifully crispy, while the inside remained juicy and succulent. Kudos.
Tressa Jamil
Wednesday 4th of October 2023
I am glad the chicken turned out tasty for you, and thanks for leaving a comment and rating.
Sarah Thompson
Friday 26th of May 2023
I just had to drop a comment about your roasted jerk chicken recipe because the flavor is delicious and the chicken was perfectly cooked. This recipe is definitely going into my regular rotation. Thanks for sharing!
Tressa Jamil
Wednesday 4th of October 2023
Sarah, thank you for taking the time to leave and comment and what high praise! I am happy you have found a keeper.
fede
Monday 23rd of May 2022
The recipe turned out super moist and we loved it. We will make it again.
Tressa - Jamil Ghar Team
Monday 23rd of May 2022
Great! I am happy you enjoyed it!
Bianca
Sunday 22nd of May 2022
I love how easy this was to make! Barely any hands on time :D
Tressa - Jamil Ghar Team
Sunday 22nd of May 2022
We love connivence meals around here!
RJ
Saturday 21st of May 2022
I love how great this chicken dish came out. The flavors are very rich, the skin was crispy and the chicken was moist. What else can you want? Delicious!
Tressa Jamil
Sunday 12th of June 2022
The flavor on the skin is my favorite part!